… Fresh, Wholesome, Goodness in the Colors of Spring!
With all the snow we’ve received in Minnesota this season (another 6 inches just this week … uggh!), I am anxiously awaiting the colors of spring … kelly green grass, buttercup yellow daffodils, fuchsia pink tulips, and bright red Cardinals flitting from newly budding tree branch to tree branch. When I recently made this main dish pasta recipe, those distant thoughts of spring budded in my head once again. I want to share this gluten-free, dairy-free fresh pasta recipe with you who have fully launched into spring in your area, and for those of you lamenting this winter’s overzealous duration. The flavors are fresh, bright, and offer a slight lingering of “heat” with each bite. Savoring the fresh asparagus, the briny ham, the creamy texture of the plain and spinach-flavored fettuccine ribbons, and the mild red pepper “heat” that lingers after each bite brightened the feeling around here, even if momentarily. Perhaps it will help welcome spring into your kitchen as well.
Springtime Pastel Pasta
Cooking time: 20 minutes
Makes 6-8 servings.
water for cooking pasta
1 teaspoon kosher salt
2-4 Tablespoons extra-virgin olive oil, divided
15 fresh asparagus spears, hard ends removed, tender spears sliced into 1” pieces
1 teaspoon dried oregano
1 red onion, cut in half, then thinly sliced into 1/2 rings
1-2 cloves garlic, peeled and finely diced
1 yellow bell pepper, cored, seeded, and thinly sliced into 1/2 rings
1 red bell pepper, cored, seeded, and thinly sliced into 1/2 rings
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 – 1/4 teaspoon red pepper flakes
2 Tablespoons apple juice
2 Tablespoons water
2 cups fully cooked ham, diced – I use Beeler’s Pure Pork
1 cup black olives, sliced in half
2 packages (1 pound total) fresh pasta* – I use RP’s Pasta Company Gluten-free Fresh Plain & Spinach Fettuccine1 (contains eggs)
extra oil for drizzling
salt and pepper, to taste
juice from 1 fresh lemons
Fill large soup or stock pot with water, salt, and 1-2 Tablespoons olive oil. Cover and bring to a boil.
While water is heating, in a large sauté pan warm 1 Tablespoon oil. Add asparagus and dried oregano, and cook about 5 minutes, until becoming tender. Add additional oil if needed, then add onion and cook over medium low heat for about 3 minutes. Add garlic and continue cooking until onions are translucent pink, about 3-4 more minutes.
Stir in bell peppers, onion powder, garlic powder, and red pepper flakes. Cook about 2-3 minutes (adding remaining oil if necessary), until bell peppers are slightly crisp but softened. Add apple juice and water. Let simmer about 3 minutes, or until liquid is mostly evaporated.
Drop fresh pasta into boiling water and cook according to package directions. RP’s Pasta Company Gluten-free Fresh Plain & Spinach Linguine takes only 2 minutes (package directions say 3-4 minutes) to cook to al dente, so don’t walk away. 😀 (*If you choose to use dried pasta, be sure to drop pasta into boiling water earlier in the recipe steps, and adjust pasta cooking time accordingly, so your vegetables don’t overcook and your pasta is done at the right time.)
While pasta is cooking, stir ham and olives into sautéd vegetables to thoroughly heat.
Drain pasta, return pasta to cooking pot, and pour the vegetable/ham mixture over pasta. Drizzle with extra olive oil, if desired, and salt and pepper to taste. Toss well.
Serve by plating some of the Springtime Pastel Pasta with a little drizzle of fresh lemon juice over the top. Amazingly bright and satisfying!
Safe food is a journey … Thrive!™
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